Pan-fried salmon with creamy sauce
Directions
- 1Fry the salmon skin in a pan with vegetable oil.
- 2Chop the crispy salmon skin into smaller pieces.
- 3Make a few shallow diagonal cuts on the salmon fillet.
- 4Cut the butter into pieces and place it in a bowl to soften at room temperature.
- 5Spread the softened butter on the salmon.
- 6Season the salmon with black pepper, salt, and granulated garlic.
- 7Cut the seasoned fish into large slices.
- 8Drizzle a pan with olive oil and place the salmon slices in it.
- 9Fry the salmon on both sides over medium heat for 4 minutes each side, until it gets a golden crust.
- 10Remove the salmon from the pan and set aside.
- 11Peel and cut two onions into thin strips.
- 12Heat olive oil in the same pan and add the onions, letting them soften.
- 13Peel and finely chop garlic cloves.
- 14Add the chopped garlic to the pan with the onions and stir.
- 15Slice the mushrooms and add them to the pan.
- 16Halve the cherry tomatoes and add them to the pan.
- 17Add the spinach to the pan.
- 18Grate parmesan cheese.
- 19Add cooking cream, grated parmesan, black pepper, and salt to the pan.
- 20Mix well until you get a creamy sauce.
- 21Place the fried salmon slices back into the pan with the sauce.
- 22Slice the lemon into thin rounds.
- 23Add a few lemon slices among the pieces of fish in the pan.
- 24Cover with a lid and cook for 15 minutes, then remove the pan from the heat.
- 25Place the salmon with sauce on plates and sprinkle with the chopped crispy salmon skin.
Ingredients
- salmon skin
- vegetable oil
- 2 kg salmon
- 100 g butter
- 2 g black pepper
- 2 g salt
- 2 g granulated garlic
- 20 ml olive oil
- 2 pc onion
- 25 ml olive oil
- 15 g garlic
- 300 g mushrooms
- 250 g cherry tomatoes
- 60 g spinach
- 100 g parmesan
- 280 g cooking cream
- 1 g black pepper
- 1 g salt
- 1 pc lemon
Equipment
frying pantongscutting boardknifebowlspatulagraterlidplate
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